Name: Melt-in-the-mouth Hazelnut Cream Filled Chocolate
Prep time: 30 min
Total time: 30 min
Ingredients: 2 1/2 tablespoons cacao butter; 3 1/2 tablespoons raw cacao powder; 1 tablespoons raw honey (or maple syrup); 1/4 teaspoons vanilla extract; homemade hazelnut butter

Recipe Reviews

5 from 1 review

close up of paleo hazelnut cream filled chocolates with one opened up to show inside filling

I am a huge fan of hazelnuts, especially when it is mixed with chocolate!

This recipe consists of a fine homemade chocolate made of cacao butter and raw cacao powder, sweetened with raw, unheated honey, and pure vanilla extract from Madagascar.

The hazelnut cream filling adds a smooth creamy finish to the chocolate that truly melts in your mouth. I am using my homemade hazelnut butter recipe which contains just 1 ingredient and it so easy to make.

close up of one piece of paleo hazelnut cream filled chocolate with a few chopped nuts in foreground

Use chocolate hazelnut spread instead

stack of chocolate hazelnut cream filled truffles with a white background

What if you wanted to fill your chocolate with a chocolate hazelnut spread instead? I would tell you you should!!! 🙂

Using a chocolate hazelnut cream instead gives these chocolates an even more intense chocolate flavor which is perfect for us chocolate lovers!

This is exactly what a reader (bocadostudio) did and she sent me this photo. Are you drooling like me just by looking at this photo? She's a photographer and she was really able to give this chocolate recipe justice through her lens.

I have 2 Chocolate Hazelnut Spread recipes for you to try at home:

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Melt-in-the-mouth Hazelnut Cream Filled Chocolate

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5 from 1 review

Recipe by Adriana Harlan

Servings :5

Prep :30 mins

Ingredients

▢ 2 ½ tablespoons cacao butter
▢ 3 ½ tablespoons raw cacao powder
▢ 1 tablespoons raw honey, or maple syrup
▢ ¼ teaspoons vanilla extract
▢ homemade hazelnut butter, recipe here

To see the brands I use, click each ingredient above or visit my Amazon shop.

Instructions

Melt the cacao butter in a double boiler.
Once the cacao butter is melted, mix in the cacao powder using a spatula.
Add the vanilla and honey and stir until all is combined.
Remove from double boiler and fill your chocolate mold half way, brushing also the sides of the mold.
Freeze for about 15 minutes.
Remove from freezer and cover the chocolate with about a ¼ - ½ teaspoons of hazelnut butter.
Place it back in the freezer for another 15 minutes. Once all is hardened add the remaining chocolate on top of the hazelnut cream.
Place it back in the freezer. Keep frozen or in the fridge.

Notes

*Nutrition facts calculated without the hazelnut butter.

The chocolate recipe makes about 4 oz of chocolate total and I was able to get 5 chocolates from this mold.

Nutrition per serving

Calories: 13kcalProtein: 1gSugar: 3gCarbohydrates: 3gNet Carbs: 3gServing: 5g

*This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

Made this recipe?Please leave a review and photo in the comments below.